Pressure Cooker Pork Beans Recipe 45
INSTANT POT HOMEMADE PORK AND BEANS
Your childhood favorite pork n' beans made at home in your Instant Pot with dried beans and lots of crispy bacon and just a couple other pantry staples.
Provided by 365 Days of Slow and Pressure Cooking
Categories Sides
Time 40m
Number Of Ingredients 8
Steps:
- Pour the beans into a mixing bowl and fill will lots of water. Add in 1 Tbsp of salt. Soak the beans for 8-12 hours (see note below).
- Pour the beans into a colander and rinse thoroughly. Discard the soaking water.
- Pour the beans into your Instant Pot liner. Pour 4 cups of water into the Instant Pot liner.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes for pinto beans and 30 minutes for navy beans. When the time is up let the pot release the pressure naturally for 10-20 minutes and then move the valve to venting. Remove the lid. Drain off any excess water.
- Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
- Serve immediately or turn the Instant Pot to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.
Nutrition Facts : Calories 252 calories, Sugar 7.7 g, Sodium 506.3 mg, Fat 11.6 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 4.3 g, Protein 9.9 g, Cholesterol 18.5 mg
PRESSURE-COOKER PORK & BEANS RECIPE - (4/5)
Provided by es123
Number Of Ingredients 9
Steps:
- Pour olive oil into a medium skillet over medium-high heat. Add the ham hock and onions and cook until the hock is lightly browned on all sides, 5-7 minutes. Add garlic and cook until fragrant, at least 30 seconds. Transfer ham hock and onion mixture into pressure cooker and add beans, stock, salt, pepper, and rosemary sprigs. Cover, lock the lid, and bring to high pressure (following manufacturer's instructions). Cook for 20 minutes then release the steam (again, according to manufacturer's directions). If the beans are not yet tender, cook for five minutes more. Once beans are tender, remove rosemary and discard. Pick meat from ham hock and add to beans. Season beans with olive oil, salt, and pepper to taste.
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